I dunno why, since I started to stay in Singapore, i am everyday looking out for more food to eat. LOL. Tomorrow gonna order some nice pastry for meeting!! Yum yum..Wanna see the pics? I take to show it to my friends and my manager to choose from these few pastry
Muffins…
Blueberry Cheese Cake…
Cheese Cake Brownies
Fruit Tarts
Swiss Rolls
Nice or not? Yum yum…=P Hopefully the meeting will be well. And we’ll be full with all the pastries!! Yum!!
INGREDIENTS
4 tablespoons olive oil (use normal oil also can)
2 onions, chopped3 garlic cloves, crushed
2 celery sticks, chopped (can be neglected)
500g (1lb) minced beef
125g (4oz) Chicken livers, chooped (I don’t eat chicken liver, out)
400ml (14fl oz) dry white wine ( if you feel like using!! =P)
2 × 425g (14oz) cans tomatoes
½ teaspoon grated nutmeg (optional)
1 teaspoon dried mixed herbs
8 sheets quick-cook lasagna Verdi ( find it in box with more than 8 sheets)
300ml (1/2 pint) Bechmel sauce
50g (2 oz) Parmesan cheese, grated
25g (1 oz) matured Cheddar cheese, grated
(use mozzarella cheese also can)
1 tablespoon dried breadcrumbs
Salt and pepper
BECHMEL SAUCE
40g (1 ½ oz) butter
40g (1 ½ oz) flour
600ml (1 pint) milk
Pinch of ground nutmeg
Salt and pepper
Instruction for Bechmel sauce:
Melt the butter in a saucepan and pour in the milk. Let to boil. When boiled, mixed in the flour. Beat the mixture until you have a thick, smooth glossy sauce. Season with nutmeg, salt and pepper, and cook gently for 5-10minutes.
Instruction for the Lasagne:
Heat the oil in a large pan, add the onions and 2 garlic cloves and cook for 10minutes, until pale golden. Stir in the celery and cook for 2 minutes.
Increase the heat and add the minced beef. Cook rapidly until lightly browned. Add the chicken livers and season liberally with salt and pepper.
Pour over the wine, add the tomatoes with their juice, nutmeg and herbs. Bring to boil, cover and simmer very gently for 2 ½ – 3 hours (I actually just put it to simmer for like 1 or less than 1 hour), stirring occasionally; if the mixture becomes too thick, add a little more wine. Stir in the remaining garlic and check the seasoning.
Spoon enough sauce into a large ovenproof dish or roasting tin to cover the base. Arrange some lasagne over this. Repeat the layers until all the sauce and lasagne are used, finishing with lasagne.
Spoon over the Bechmel sauce and sprinkle with the cheeses and breadcrumbs.
Bake in a preheated ove,
200oC (400oF), Gas Mark 6 (no idea what), for 45-50 minutes (maybe should be shorter, please take a look every 5 minutes to ensure it doesn’t get burn), until golden. Serve immediately.
By ‘Easy Pasta’, Hamlyn Cookery Club, 1999 Octopus Publishing Group Ltd., London.
LOL. Just happen to cook my lasagne today. Bought the ingredients like for days already, but didn’t cook ( no worries none are expired yet!! =). The ingredient hmp..have to wait ah..it is in my recipe book. But here’s how it looks like
Looks a bit burned right? But taste nice!! =P
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